Nourishing Cream of Asparagus Soup
Asparagus was first grown in the temperate Eastern Mediterranean as well as Northern and Southern Africa.* Dating as far back as 3000 B.C., asparagus was depicted on an Egyptian frieze.** Also, in ancient Greece, asparagus was thought to possess aphrodisiac and medicinal properties, as Hippocrates used asparagus to combat diarrhea.† In fact, it is widely known today that asparagus is a natural diuretic.* But for me, what asparagus means, is the beginning of spring. Since spring came early to Northern California this year, and rows of asparagus filled our produce store, I was inspired to create my Nourishing Cream of Asparagus Soup. It took three iterations, but I think you’ll see that it was well worth it!
Ingredients
- 1 lb. + little more asparagus
- 2 giant leeks, yields 3 ¼ - 3 ½ cups
- 2 T. chopped parsley
- 2 T. chopped dill
- ¼ cup + 2 T. heavy whipping cream
- 4 cups or more chicken broth. Note: low- or full-sodium broth will do. Just be aware that the sodium content you choose will affect your amount of seasonings.
- ¼ cup freshly shredded Parmesan cheese
- 3 T. unsalted butter, like Kerrygold's
- 1 t. kosher salt, add in steps, this is an approximation. Season to your liking. It depends on if you're using low- or full-sodium broth.
Directions
- Step 1 To begin, wash and chop the leeks. Use both the white and green parts. This should yield the equivalent of 3 ¼ – 3 ½ cups of raw leeks. Then, heat the butter in a 10-12” nonstick skillet over medium-high heat. Once the butter has melted, add the leeks and sauté for about 6-7 minutes or until the leeks are limp and cooked through.
- Step 2 Next, take each hand and hold your stalks of asparagus at the end and near the middle. Now, gently bend the non-tip end in an arc downward until you hear it snap. Repeat this process for all the asparagus stalks. You will only be using the tips and center parts of the asparagus stalks in this recipe, so place these coveted parts in a large mixing bowl. Discard the asparagus ends or reserve for later use if making a homemade vegetable broth. Next, chop the dill and parsley and reserve in a small mixing bowl. Finally, shred the Parmesan if it comes in a block and set it aside in its own mixing bowl.
- Step 3 Now, fill a 6-8-quart stockpot with the chicken broth and add the leeks, asparagus, parsley, and dill. Bring to a boil and reduce to a simmer. Cook for 8-10 minutes or until the asparagus is fork tender and cooked through.
- Step 4 Next, let the vegetables cool slightly and pour into a blender. Purée in batches if needed.
- Step 5 Finally, return the soup to the stove and add the cream, Parmesan, and salt. Heat but don’t let the soup come to a rolling boil or the cream will curdle. Thin out with more broth as needed. Adjust for seasonings, adding more salt, cream, cheese, or herbs if needed. Note: you may need to thin out the soup or add more seasonings with time in the fridge, which thickens the soup. But serve when hot and garnish with a dollop of sour cream and adorn with a sprig of parsley.
Held to be an aphrodisiac, asparagus was also long known for its medicinal properties, as it was used by Hippocrates in ancient Greece to combat diarrhea.* But for me, what asparagus means is the beginning of spring. With bundles of asparagus available in my produce store, I hunkered down in my kitchen to create a heartwarming Asparagus and Leek Soup.
SOURCES:
*Murray, Michael, Pizzorno, Joseph, Pizzorno, Lara. Bottom Line’s Encyclopedia of Healing Foods, Bottom Line Books, 2017, p. 124-5.
** “Asparagus,” Wikipedia, Wikimedia Foundation, 23 March 2022, https://en.wikipedia.org/wiki/Asparagus
† “The Origins of Asparagus – Asparagus Officinalis,” Cultures de Chez Nous, last accessed 23 March 2022.